Shrimp and Cellophane Noodles

This one is from next week’s menu, as I failed to note exactly when the leeks from my Azure Standard order would be arriving before scheduling them into this week’s menu. Oops. So you’ll be seeing “Asian Style Ravioli with Coconut Curry” next week – had to switch. And although this is a “Wild Card Wednesday” dish, it was done on Monday.

Cellophane noodles are a good option when grains are not one’s friend. They’re still a starch, yes, but they’re made out of bean starch or sweet potato starch. We had some with sweet potato starch, and seaweed-derived salt. They need to be soaked for about a half hour first for maximum yumminess:

All our big bowls seemed to be in use, so I used a wok

This dish is out of Around My French Table. It had a large collection of ingredients, but wasn’t a particularly difficult dish to prepare.

Because of Clara’s reaction recently to sesame oil, we made two separate woks, one with, one without. As with many dishes, the key to this was cutting, dicing, measuring, and prepping everything beforehand. Once the woks were fired up, everything moved super fast and we were glad to be prepared.

There was a general agreement that this preparation was very “different”. We all had complicated reactions to it, neither “love” nor “hate”. If you have this book, or have it from the library, try the dish out – it’s a really unique combination of flavors and we’re all glad to have eaten it. However, it doesn’t seem to be one that anyone will request on a regular basis.